Mystery Winter Squash Cookies

Cookies? Surprised to learn that I do bake things other than pie? I do! A lot of things. I’ve baked ALL my life!

With an abundance of winter squash right now, I was attempting to recreate some squash cookies that I had made years ago from a Mediterranean cookbook that is no longer on my shelf.

Trying a few different ingredients that incorporated what I could remember… and what I couldn’t…they were just not quite right. And, those cookies were soooo good, that I wanted to make them to share and eat!

Then the light went off and I remembered that 4 or so years ago, I had shared the recipe with my young friend Olivia and her family when I was at their house for dinner. I messaged her to ask if she had any memory of the evening, the cookies and possibly might even have the recipe.

A few hours passed and success!  Olivia responded that her mom, Rosanna, had searched through her cookbooks and recipe files and found it scratched onto the back of a bookmark from that very evening!

I love this recipe because it allows people who are both gluten and dairy free a chance to have a yummy and somewhat different kind of little sweet.

Folks have been at a loss to put their finger on from what these cookies are made. They’ve even been mistaken for sweet truffles. Everyone is  totally surprised to learn that a bit of baked squash is what gives the creamy texture inside.

The recipe is NOT mine and although I would love to give attribution to the author and book where I first learned it, since I don’t have it anymore, it’s not possible. But, I’m hoping that someone will come along and enlighten me as to its history, the book where it came from and its true name.

In the meantime, enjoy these sweet little balls of squashy goodness.

MYSTERY WINTER SQUASH COOKIES

Mix together:
1/2 cup of baked winter squash or yam or sweet potato
1 egg yolk, beaten
1 1/2 C almond meal
3/4 C sugar
1 t vanilla
1 t lemon zest

Put all the ingredients in a bowl and mix together with a fork until smooth.

Cover and refrigerate dough about 30 minutes.

Take teaspoon size glops of the mixture and then lightly form into walnut-sized balls with your hands.

Roll the balls in one of these options:
1. unsweetened chocolate powder
2. finely ground coffee, topped with a coffee bean
3. ground cloves mixed with sugar
4. pine-nuts
5. unsweetened coconut
6. or anything else you think might be yummy
7. I’ve mixed EVERYTHING together at the end and rolled them in that. Delish!

BAKE
350 F for 15-20 min on a parchment lined baking sheet or grease a tin and bake.

Let cool completely and enjoy!

The recipe makes about 2 dozen cookies.

 

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Comments

  1. says

    Wow! Thanks for sharing this recipe! It was exactly what I was looking for and they turned out sooooo goooood. Although I did only have 2 cups of almond flour (I doubled the recipe), so I used 2 cups almond flour with 3/4 C oat flour and 1/4 C buckwheat flour. Rolled them in a mixture of cloves, cinnamon and sugar…nom nom nom.

  2. says

    I’ve been doing low-carb as of late, and I’m thinking that these could easily be adapted to a low-carb recipe! I am intrigued and excited to try it!

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